250g (8.8 oz.) bag of freshly roasted whole bean coffee.
Rodrigo Sanchez spent 2 years perfecting his cold fermentation process and the result is a fresh take on Pink Bourbon. While this treasured variety usually makes for a super bright and lively cup, cold fermentation rounds off those edges and brings mature depth to the table. This coffee is rich and velvety with structured acidity.
Light roast
Tasting notes: Apple Pie, Grape Candy, Lemon
Cold fermented & Washed – Fermented at 10 – 13 degrees Celsius (50 – 55 Fahrenheit) for 76 hours then fully washed. Sun dried for 3 day then dried under canopies for an additional 23 to 25 days of drying.
Excelso, grown at 1730 masl
